Description
This classic Swiss Cheese Fondue recipe combines Emmental and Gruyère cheeses melted into a smooth, creamy mixture with white wine and a hint of garlic. Perfect for sharing, this dish pairs wonderfully with bite-sized bread cubes for dipping, making it an ideal cozy meal for gatherings.
Ingredients
Scale
Cheese Mixture
- 200g Emmental cheese, grated
- 200g Gruyère cheese, grated
- 2 tsp cornstarch
Fondue Base
- 300ml dry white wine
- 1 tsp lemon juice
- 1 clove garlic
Serving
- 1 small loaf of bread, cut into cubes
Instructions
- Prepare the pot: Rub the inside of a fondue pot thoroughly with the clove of garlic, infusing the pot with subtle garlic aroma without overpowering the cheese.
- Mix cheeses and cornstarch: In a medium bowl, combine the grated Emmental and Gruyère cheeses with the cornstarch. The cornstarch will help to thicken the fondue and prevent the cheese from separating during melting.
- Heat the wine and lemon juice: Pour the dry white wine and lemon juice into the garlic-rubbed fondue pot and heat gently over medium-low heat until warm but not boiling. This step ensures the liquid is ready to melt the cheese smoothly.
- Add the cheese gradually: Slowly add the cheese mixture to the warmed wine, stirring constantly in a figure-eight motion. Continue stirring until all the cheese is melted and the mixture is smooth and creamy.
- Serve hot: Once the fondue is perfectly melted and smooth, serve immediately with cubes of the bread for dipping. Keep the fondue warm throughout the meal for the best texture and flavor.
Notes
- Use cheeses that melt well like Emmental and Gruyère for classic flavor and texture.
- Gradually adding cheese while stirring prevents clumping and ensures a smooth fondue.
- The lemon juice adds acidity which helps stabilize the cheese mixture.
- Do not overheat the wine, as boiling can alter the flavor and texture of the fondue.
- Use fresh, crusty bread cut into bite-sized cubes for optimal dipping experience.
